lamb with za’atar roasties

Let’s get cooking!

• Step 1 of 2

  Slow Roast

  Preheat oven to 160^oC / Fan 140^oC / Gas 3.

  Peel onion and carrots. Cut onions into quarters and carrots into long chunks. Place in the base of a large roasting tin with 75ml water.

  Peel garlic cloves and cut in half lengthways. Make slits throughout the lamb leg and poke a half garlic clove into them. Rub with a little oil then season with salt & pepper, then put into the roasting tin on top of the onions and carrots. Cover with foil and cook for 2.45 – 3 hours, depending on the size of the leg.

  Remove foil, add cumin and coriander to the veg and cook uncovered for 45 minutes or so. Once the lamb is cooked remove the roasting tin from the oven, re-cover with foil and leave to rest.

• Step 2 of 2

  And the rest!

  While the lamb is roasting, peel and chop potatoes into large chunks, then add to pan of water, bring to the boil and simmer gently for 12 – 15 minutes. Drain, then leave to steam dry.

  As soon as the lamb is out of the oven, turn the oven up to 180^oC / Fan 160^oC / Gas 4.

  Heat a non-stick roasting tray and as soon as the oven is up to temperature add 2 tbsp olive oil to the tray. Give it a few minutes to heat then carefully add the par-boiled potatoes, turning to coat evenly with the oil.

  Roast for 45 – 60 minutes, turning gently halfway through to cook evenly.

  15 minutes before the potatoes are ready, remove the lamb from the roasting tray, re-cover it, and pop the tray of veg back in the oven to caramelise.

  Five minutes before the potatoes are ready sprinkle them with the za’atar mix, salt and pepper and mix well to coat.